This is the simple, shortening-based pie crust that my mother was famous for using in her unbeatable apple pies. We use organic non-transfat vegetable shortening, but you can still use Crisco, if you prefer.

2 1/4 c (9oz or 253g) Better Batter All Purpose Flour
1/2 tsp salt
1 c shortening
7-12 Tbsp ice water
Mix the flour and salt. Cut in the shortening until lumps the size of small peas form. Sprinkle ice water on the crumbs, pressing and squeezing them, until the pastry holds together and forms a smooth, pliable ball. This should not be sticky/wet, but should hold together and not crumble easily. Divide into two disks and roll out immediately.

Roll out and proceed with your recipe.